Ghostly Pumpkin Cinnamon Roll Dump Cake – Halloween Dessert Delight

Growing up, I learned that the best moments happened around simple, comforting dishes, and that love of easy, family-friendly meals still shapes every recipe I share today. That’s why this pumpkin cinnamon roll dump cake recipe feels like home—quick, cozy, and perfect for busy weeknights. Whether you’ve tried a pumpkin dump cake 3 ingredients version or prefer something richer, this easy pumpkin cinnamon roll dump cake is one you’ll make again and again.

Why You’ll Love This Recipe

This pumpkin cinnamon roll dump cake recipe brings together everything you love about easy, comforting fall desserts. If you’ve ever enjoyed a pumpkin dump cake 3 ingredients or pumpkin dump cake 4 ingredients version, this one takes those simple ideas and transforms them into a richer, cozier treat. It blends the warm spices of a classic pumpkin cake with the soft sweetness of a pumpkin cinnamon roll cake, creating a dessert that feels like a cross between pumpkin dump cake taste of home favorites and the best pumpkin cinnamon roll dump cake you’ve ever tried.

It’s quick enough for busy nights yet special enough for holidays, whether you love easy pumpkin cinnamon roll dump cake recipes or crave variations like pumpkin cinnamon roll dump cake with condensed milk. Fans of betty crocker pumpkin dump cake, pumpkin dump cake without cake mix methods, or even pumpkin dump cake – 3 ingredients pioneer woman styles will appreciate how effortless this is. It also fits perfectly alongside pumpkin cinnamon roll dump cake pioneer woman versions and pumpkin cinnamon roll dump cake allrecipes classics.

Ingredients for This Recipe

The ingredients in this pumpkin cinnamon roll dump cake recipe combine simplicity with classic fall flavors. The base layer features pumpkin purée, eggs, sugar, and warm pumpkin pie spices, creating a tender, moist pumpkin cake foundation. For those seeking a taste reminiscent of pumpkin dump cake 3 ingredients or pumpkin dump cake 4 ingredients, this recipe brings familiar comfort with added richness. The cinnamon roll layer adds gooey sweetness, echoing favorites like pumpkin cinnamon roll cake and betty crocker pumpkin dump cake. Finally, the crumble topping provides a golden, buttery finish that elevates this easy pumpkin cinnamon roll dump cake. Optional additions such as chopped nuts or extra cinnamon allow for customization, perfect for fans of pumpkin dump cake taste of home or pumpkin cinnamon roll dump cake with condensed milk. This recipe strikes the ideal balance between convenience and indulgence, making it the best pumpkin cinnamon roll dump cake for weeknights, family gatherings, or dessert lovers seeking a pumpkin cake twist.

🛒 Ingredients (for a 9×13-inch pan):

Base Layer:
1 (15 oz) can pumpkin purée
1 cup evaporated milk or sweetened condensed milk
2 large eggs
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Optional: pinch of salt

Crumble & Topping:
1 cup dry yellow cake mix (or spice cake mix)
½ cup melted butter
Optional: ¼ cup chopped pecans or walnuts
Optional: extra cinnamon for sprinkling

How to Make This Recipe

This easy pumpkin cinnamon roll dump cake recipe combines convenience with the cozy flavors of fall. Start with the base layer of pumpkin purée, eggs, sugar, and pumpkin pie spice to create a moist pumpkin cake that rivals classics like pumpkin dump cake 3 ingredients and pumpkin dump cake 4 ingredients. Layer in cinnamon rolls for that gooey, cinnamon-sweet contrast, inspired by pumpkin cinnamon roll cake and betty crocker pumpkin dump cake. Finish with a buttery cake mix topping to create the best pumpkin cinnamon roll dump cake, perfect for fans of pumpkin dump cake taste of home or pumpkin cinnamon roll dump cake with condensed milk. Whether you’re making an easy pumpkin cinnamon roll dump cake pioneer woman style or following a pumpkin cinnamon roll dump cake allrecipes variation, this recipe delivers comfort and flavor with minimal effort. Even pumpkin dump cake without cake mix enthusiasts will appreciate its simplicity and delicious results.

🛒 Steps:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk pumpkin purée, eggs, sugar, pumpkin pie spice, vanilla, and optional salt until smooth.
3. Pour pumpkin mixture evenly into the prepared pan to form the base layer.
4. Cut cinnamon rolls into quarters and arrange over the pumpkin base. Reserve icing packets for later.
5. In a small bowl, combine dry cake mix, melted butter, and optional nuts; sprinkle evenly over cinnamon rolls.
6. Bake for 40–45 minutes or until topping is golden and pumpkin cake is set.
7. Drizzle reserved cinnamon roll icing over the warm pumpkin cinnamon roll dump cake before serving.

Expert Cooking Tips

Creating the perfect pumpkin cinnamon roll dump cake starts with understanding how each ingredient contributes to the flavor and texture. The pumpkin purée and eggs form a moist, tender pumpkin cake base, ideal for fans of pumpkin dump cake 3 ingredients or pumpkin dump cake 4 ingredients. Cinnamon rolls add gooey sweetness, reminiscent of pumpkin cinnamon roll cake or betty crocker pumpkin dump cake. The cake mix topping gives a golden, buttery crunch that makes this the best pumpkin cinnamon roll dump cake. Using quality ingredients ensures your pumpkin dump cake taste of home is fully realized, while experimenting with optional nuts or condensed milk can elevate your pumpkin cinnamon roll dump cake recipe even further. Even pumpkin dump cake without cake mix or pumpkin dump cake – 3 ingredients pioneer woman enthusiasts will appreciate how simple steps yield rich flavor, making this easy pumpkin cinnamon roll dump cake a go-to for fall gatherings, weeknights, or special occasions.

💡 Expert Tips:

• Always use fresh pumpkin purée for the richest pumpkin cake flavor.
• Beat eggs and sugar well to create a light, airy pumpkin base.
• Reserve cinnamon roll icing to drizzle over the warm pumpkin cinnamon roll dump cake.
• Use melted butter with cake mix for a golden, crunchy topping.
• Add chopped pecans or walnuts for extra texture and flavor.
• Customize sweetness by adjusting sugar or using condensed milk in the pumpkin cinnamon roll dump cake with condensed milk variation.
• For consistent results, bake in a 9×13-inch pan and check for doneness with a toothpick.

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This pumpkin cinnamon roll dump cake is the ultimate fall dessert, combining the comforting flavors of pumpkin cake with the gooey sweetness of cinnamon rolls. Whether you’re revisiting classics like pumpkin dump cake 3 ingredients, pumpkin dump cake 4 ingredients, or pumpkin dump cake taste of home, this recipe elevates them with a rich, buttery topping. Inspired by pumpkin cinnamon roll cake and betty crocker pumpkin dump cake, it’s perfect as an easy pumpkin cinnamon roll dump cake with condensed milk or a customizable, best pumpkin cinnamon roll dump cake. Even pumpkin dump cake without cake mix or pumpkin dump cake – 3 ingredients pioneer woman fans will love its simplicity and cozy flavor. For weeknights, special occasions, or a family-friendly dessert, this easy pumpkin cinnamon roll dump cake pioneer woman style or pumpkin cinnamon roll dump cake allrecipes variation brings comfort, warmth, and the ultimate fall indulgence every time.

Pumpkin Cinnamon Roll Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A warm, gooey fall dessert made with cinnamon rolls, pumpkin puree, cozy spices, and a buttery crumble topping. This crowd-pleasing dump-and-bake treat delivers the flavors of pumpkin pie and cinnamon rolls in one easy dish — perfect for holiday gatherings, potlucks, or last-minute autumn cravings.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for a 9×13-inch pan):

Base Layer:

• 1 (15 oz) can pumpkin purée

• 1 cup evaporated milk or sweetened condensed milk

• 2 large eggs

• ¾ cup granulated sugar

• 1 tablespoon pumpkin pie spice

• 1 teaspoon vanilla extract

• Optional: pinch of salt

Cinnamon Roll Layer:

• 2 tubes (12–13 oz each) refrigerated cinnamon rolls, cut into quarters

• Included icing packets (reserve for topping)

Crumble & Topping:

• 1 cup dry yellow cake mix (or spice cake mix)

• ½ cup melted butter

• Optional: ¼ cup chopped pecans or walnuts

• Optional: extra cinnamon for sprinkling

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Instructions

📝 Instructions:

Step 1: Prep Pumpkin Filling

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.

In a large bowl, whisk together pumpkin purée, evaporated/condensed milk, eggs, sugar, pumpkin spice, vanilla, and salt until smooth.
Pour mixture evenly into the prepared pan.

Step 2: Add Cinnamon Rolls

Cut cinnamon rolls into quarters and scatter them across the pumpkin mixture.
Lightly press them down so they sit halfway submerged but still visible.

Step 3: Add Crumble

Sprinkle dry cake mix evenly over the top — do not stir.
Drizzle melted butter over the cake mix to create a buttery crumble topping.
Add nuts if desired.

Step 4: Bake

Bake 45–55 minutes, until the center is set and the top is golden and bubbly.
Cool 10–15 minutes for cleaner slices or serve warm and gooey.

Step 5: Finish & Serve

 

Warm the cinnamon roll icing packets and drizzle generously over the cake.
Top with a dusting of cinnamon or a scoop of vanilla ice cream if desired.

Notes

• Extra Gooey Version: Use condensed milk instead of evaporated.
• No Cake Mix Needed: Swap cake mix for ½ cup flour + ½ cup brown sugar + 1 tsp cinnamon + pinch salt.
• Make Ahead Tip: Assemble up to 24 hours early and bake fresh.
• Serving Suggestion: Amazing with whipped cream or maple drizzle.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Recipes
• Method: Dump-and-Bake
• Cuisine: American